Keto Chocolate Bark Three Ways: Almond Joy, Orange, & Peppermint

Keto Chocolate Bark, 3 Ways

yield: 16 SERVINGS

prep time: 20 MINUTES

cook time: 5 MINUTES

total time: 25 MINUTES

Ingredients

Cream Layer:

  • 5 tablespoons block cream cheese (brought to room temperature)
  • 5 tablespoons coconut oil
  • 6 tablespoons keto confectioners sweetener
  • 1/8 teaspoon vanilla extract (if you're not using a variation, then use add an additional 1/8 teaspoon)

Chocolate Layer:

  • 2 tablespoons salted butter
  • 2 tablespoons coconut oil
  • 2 tablespoons heavy whipping cream
  • 1 ounce unsweetened baking chocolate bar
  • 3 tablespoons keto granular sweetener
  • 1/4 teaspoon vanilla extract

Variation #1, Classic Peppermint Bark:

Variation #2, Almond Joy:

  • 1/4 teaspoon almond extract
  • 3 tablespoons coconut flakes, unsweetened (used for topping and in cream layer if desired)
  • 3 tablespoons roasted almonds, crushed (used for topping)

Variation #3, Orange Hazelnut:

  • 1/4 teaspoon pure orange extract
  • 1/8 teaspoon vanilla extract
  • 1 tablespoon freshly grated orange rind (used in cream layer)
  • 3 tablespoons hazelnuts pieces (used for topping)

Directions

1

Cover a sheet pan with parchment paper. Use coconut oil to lightly grease the parchment paper.

2

To make the cream layer:

Using an electric mixer, blend together cream cheese (at room temperature), coconut oil (also room temperature), powdered keto sweetener, and vanilla extract. Mix until well combined and then set aside.

 

Depending on the variation you choose, in this step, you will also add the additional extract as well as any cream layer mix-ins (if applicable).

3

To make the chocolate layer: 

Heat a double boiler over medium to medium-high heat. Add chocolate baking squares, butter, and coconut oil to the double boiler bowl. Whisk continuously until all items are fully melted and combined. Add the keto granular sweetener. Continue whisking a minute or two until the sweetener has completely dissolved. Turn off heat. Then add heavy whipping cream and vanilla extract, whisking until all ingredients are fully incorporated.

4

To assemble:

Now comes the fun part! Grab the cream mixture and scoop it out onto your already prepared parchment paper. Using a spatula, spread the mixture (as evenly as possible) into approximately a 12x12 inch square.

5

Using a spoon or small ladle, pour the chocolate mixture over the top of the cream layer. It doesn't have to be perfect. You can choose to completely cover the cream layer until nothing is showing or you can leave areas of white by pouring stripes, a basketweave, or zigzags. If desired, you can use a butter knife to drag through the two layers, creating a bit of a swirly or zigzag pattern. There really are no rules. No matter what you do, it will look and taste fabulous!

6

Topping time! Assuming you've chosen a variation, sprinkle your topping onto the chocolate layer. You can use as much or as little as you like. If necessary, give the pan a little shake or softly press your hand on your topping layer to ensure all the goodies will stick in place.

7

Pop the pan onto a flat surface in your freezer for one hour. This should allow enough time for your bark to fully set.

8

Remove bark from the freezer. Using a large chef's knife, cut into desired shapes and sizes. You can also break it into pieces with your hands.

9

Store in an airtight container in the freezer. These are best enjoyed straight from the freezer as they will soften at room temperature. Enjoy!

Nutrition Information

Yield: 16 servings, Serving Size: 1/16 of bark sheet
Amount Per Serving: 96 Calories | 10.7g Fat | 6.2g Total Carbs | 0.4g Fiber | 0.1g Sugar | 5.6g Sugar Alcohol | 0.6g Protein | 0.2g Net Carbs

Brought to you by Hip2Keto.

Hip2Keto may earn a small commission via affiliate links in this post. Read our full disclosure policy here.

More Desserts
18 Comments
4.8 / 6 ratings
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Keto chocolate bark is a wonderful and festive treat to share with family and friends.

holding piece of keto chocolate peppermint bark

Ready for a simple keto chocolate bark recipe with three crowd-pleasing variations?

Regardless of your sweet cravings, you’ll love this keto chocolate bark recipe in any of our three flavors: Almond Joy, Orange Hazelnut, and Peppermint – they’re all SO good!

various key chocolate bark varieties on plate

Choose classic Peppermint Bark if you’re a sucker for the sweet minty crunch of a Christmas candy cane. Or if you love the winning combination of coconut and almond, heavenly Almond Joy is sure to be your bestie. Have a sophisticated palate? Orange Hazelnut not only looks beautiful with bright bursts of orange rind, but the taste is also pretty momentous!

For all the best keto dessert recipes, be sure to bookmark this page.

keto chocolate peppermint bark

Our basic recipe allows for easy customization.

One of the coolest things about our keto chocolate bark is that you can use our basic recipe as a platform to experiment with your own custom holiday bark creations. The sky is the limit when it comes to fun and unique combos that would work fabulously together.

keto chocolate bark ingredients

I bet you already have most of the ingredients to make this keto chocolate bark on hand!

The basic recipe is made up of eight fairly common keto pantry items. In fact, the only thing that I didn’t already have available was the unsweetened Baker’s chocolate. Get creative with the toppings and add-ins.

Brave chocolatiers have gone as far as to add sugar-free gummy candies, keto marshmallows, rosemary, and even bacon. Duh—I suppose the latter is a keto no-brainer!!

keto chocolate bark on a plate

Tips for making the best keto chocolate bark:

  • If you don’t own a double boiler, simply stack a metal or glass bowl on top of a saucepan. Be sure the bowl fits nice and snug. Put 1 to 2 inches of water in the bottom pan. Heat the pan on medium to medium-high heat. Make sure that the bottom of the bowl is not touching the water when it’s inserted into the pan. Now you’re ready to rock and roll!
  • You can also just melt the chocolate layer together in a small saucepan over low heat. Just watch it very closely to make sure it doesn’t burn!
  • When spreading your layers onto the parchment paper, don’t try to be a perfectionist. Once the toppings are on and the bark is cut, it will look beautiful. I promise!
  • For the best eating experience, I highly recommend munching on your bark straight out of the freezer. When brought to room temperature, the bark will soften and lose the hard, classic texture of traditional chocolate bark.
  • Buy sugar-free peppermint candies online or look for them at your local grocery store in the sugar-free candy section. You might even be able to find sugar-free candy canes at the Dollar Store! Just note that many would consider these dirty keto based on the ingredients in some of these candies.

making cream layer for Keto Chocolate Bark

spoonful of cream layer for Keto Chocolate Bark

double boiler on stove melting chocolate

putting keto chocolate on cream spread

spreading chocolate for Keto Chocolate Bark

adding coconut to Keto Chocolate Bark

adding hazelnuts to Keto Chocolate Bark

cutting Keto Chocolate Bark

holding large stack of keto chocolate bark


Print

Keto Chocolate Bark, 3 Ways

yield: 16 SERVINGS

prep time: 20 MINUTES

cook time: 5 MINUTES

total time: 25 MINUTES

A festive and low-carb chocolate bark recipe with three simple and delicious variations.

Ingredients

Cream Layer:

  • 5 tablespoons block cream cheese (brought to room temperature)
  • 5 tablespoons coconut oil
  • 6 tablespoons keto confectioners sweetener
  • 1/8 teaspoon vanilla extract (if you're not using a variation, then use add an additional 1/8 teaspoon)

Chocolate Layer:

  • 2 tablespoons salted butter
  • 2 tablespoons coconut oil
  • 2 tablespoons heavy whipping cream
  • 1 ounce unsweetened baking chocolate bar
  • 3 tablespoons keto granular sweetener
  • 1/4 teaspoon vanilla extract

Variation #1, Classic Peppermint Bark:

Variation #2, Almond Joy:

  • 1/4 teaspoon almond extract
  • 3 tablespoons coconut flakes, unsweetened (used for topping and in cream layer if desired)
  • 3 tablespoons roasted almonds, crushed (used for topping)

Variation #3, Orange Hazelnut:

  • 1/4 teaspoon pure orange extract
  • 1/8 teaspoon vanilla extract
  • 1 tablespoon freshly grated orange rind (used in cream layer)
  • 3 tablespoons hazelnuts pieces (used for topping)

Directions

1

Cover a sheet pan with parchment paper. Use coconut oil to lightly grease the parchment paper.

2

To make the cream layer:

Using an electric mixer, blend together cream cheese (at room temperature), coconut oil (also room temperature), powdered keto sweetener, and vanilla extract. Mix until well combined and then set aside.

 

Depending on the variation you choose, in this step, you will also add the additional extract as well as any cream layer mix-ins (if applicable).

3

To make the chocolate layer: 

Heat a double boiler over medium to medium-high heat. Add chocolate baking squares, butter, and coconut oil to the double boiler bowl. Whisk continuously until all items are fully melted and combined. Add the keto granular sweetener. Continue whisking a minute or two until the sweetener has completely dissolved. Turn off heat. Then add heavy whipping cream and vanilla extract, whisking until all ingredients are fully incorporated.

4

To assemble:

Now comes the fun part! Grab the cream mixture and scoop it out onto your already prepared parchment paper. Using a spatula, spread the mixture (as evenly as possible) into approximately a 12x12 inch square.

5

Using a spoon or small ladle, pour the chocolate mixture over the top of the cream layer. It doesn't have to be perfect. You can choose to completely cover the cream layer until nothing is showing or you can leave areas of white by pouring stripes, a basketweave, or zigzags. If desired, you can use a butter knife to drag through the two layers, creating a bit of a swirly or zigzag pattern. There really are no rules. No matter what you do, it will look and taste fabulous!

6

Topping time! Assuming you've chosen a variation, sprinkle your topping onto the chocolate layer. You can use as much or as little as you like. If necessary, give the pan a little shake or softly press your hand on your topping layer to ensure all the goodies will stick in place.

7

Pop the pan onto a flat surface in your freezer for one hour. This should allow enough time for your bark to fully set.

8

Remove bark from the freezer. Using a large chef's knife, cut into desired shapes and sizes. You can also break it into pieces with your hands.

9

Store in an airtight container in the freezer. These are best enjoyed straight from the freezer as they will soften at room temperature. Enjoy!

Additional Notes

Nutrition Information for Varieties:

  • Peppermint: 100 Calories | 10.7g Fat | 8.1g Total Carbs | 0.4g Fiber | 0.1g Sugar | 7.5g Sugar Alcohols | 0.6g Protein | 0.2g Net Carbs
  • Almond Joy: 112 Calories | 12.1g Fat | 6.8g Total Carbs | 0.4g Fiber | 0.2g Sugar | 5.6g Sugar Alcohols | 0.9g Protein | 0.4g Net Carbs
  • Orange Hazelnut: 105 Calories | 11.5g Fat | 6.6g Total Carbs | 0.4g Fiber | 0.2g Sugar | 5.6g Sugar Alcohols | 0.8g Protein | 0.4g Net Carbs

Nutrition Information

Yield: 16 servings, Serving Size: 1/16 of bark sheet
Amount Per Serving: 96 Calories | 10.7g Fat | 6.2g Total Carbs | 0.4g Fiber | 0.1g Sugar | 5.6g Sugar Alcohol | 0.6g Protein | 0.2g Net Carbs

Brought to you by Hip2Keto.

A young boy giving the thumbs up and smiling

Score! A thumbs up from our picky eater!

Hmmm… Suddenly our freezer is getting a whole lot of action!

holding piece of almond joy keto bark

Here’s what my Hip sidekick Emily had to say about this chocolate keto bark:

“Yum! This was so fun to make! I love chocolate bark, especially around the holidays. I’ve definitely been missing it since starting keto. The “almond joy” flavor is my favorite! I think next time I might try an almond espresso flavor. Like the recipe says, the bark does get soft at room temperatures, so keep this tasty treat in the freezer!”


Up Next: Bake these keto snowball cookies!

Join The Discussion

Comments 18

  1. Rosanne

    Yummmm!! Want to try the Almond Joy version!

    • Marley

      Hi Rosanne! The Almond Joy is super delicious… and the coconut in the cream layer really fancies it up.😍 Can’t wait to hear how it turns out!

  2. MichelleR

    What kind of sugar free peppermint candy did you use?

    • Marley

      Hi Michelle! My local dollar store sells sugar-free peppermint candies which is the best deal but you can also buy sugar-free candy canes on Amazon from the Diabeticfriendly storefront. Enjoy the recipe and happy holidays!

  3. MichelleR

    Oh, thank you so much. I’m actually heading to my Dollar Tree today, so I will check there!

    • Marley

      You betcha! I hope they have them in stock for you!

  4. Ang

    Any suggestions If I only have swerve or stevia sugar can I still make this? 😊

    • Amber (Hip Sidekick)

      Yes! The Swerve should work fine!

  5. Donna

    So great when we find recipes for candies that we are craving

    • Collin (Mrs. Hip)

      PERFECT! Hope you love these, Donna!

  6. Cheryl

    So do I use the vanilla extract twice and peppermint

    • Amber (Hip Sidekick)

      Yes! You will use vanilla in both layers and then add the peppermint for variation. Enjoy!

  7. Lisa

    Those look great!

    • Amber (Hip Sidekick)

      Hope you enjoy them! 😋

  8. Peggy Carson

    What type of variation could you make to include bacon

    • Angie (Hip2Keto Sidekick)

      Hi Peggy. Chopped cooked bacon could maybe be added after the chocolate as a topping instead of candy or nuts. Hope this helps❤

  9. Teresa Hicks

    Could you use Truvia for the sweetener

    • Angie (Hip2Keto Sidekick)

      Hi Teresa! You can use any keto-friendly sweetener you prefer.

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